Description
How to make authentic chicken torta sandwich with crispy breaded chicken, refried beans and avocado that brings Mexican street food home.
Ingredients
Scale
Chicken and Breading
- 4 boneless chicken breasts, pounded to 1/2 inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
Sandwich Assembly
- 4 bolillo rolls or crusty sandwich rolls, split
- 1 cup refried beans
- 2 ripe avocados, sliced
- 1 large tomato, sliced
- 1/2 white onion, thinly sliced
- 1 cup shredded lettuce
- 1/2 cup Mexican crema or sour cream
- 2 tablespoons mayonnaise
- Vegetable oil for frying
Instructions
- Prep Chicken: Pound chicken breasts to even 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper, then let rest 10 minutes for better flavor penetration.
- Setup Breading: Create three stations: flour mixed with salt in one dish, beaten eggs in second, and panko mixed with paprika, garlic powder, and cumin in third.
- Bread Chicken: Dredge each chicken piece in flour, then egg wash, finally panko mixture. Press breadcrumbs gently to ensure they stick well and create maximum crispiness.
- Fry Chicken: Heat oil to 350°F and fry chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Don’t overcrowd the pan.
- Warm Beans: Heat refried beans in small saucepan with splash of water if needed. Stir until smooth and spreadable, keeping warm until assembly time.
- Prep Toppings: Slice avocados, tomatoes, and onions while chicken rests. Toast bolillo rolls lightly if desired for extra texture and warmth in your finished sandwich.
- Assemble Tortas: Spread mayo on bottom roll, layer warm beans, crispy chicken, avocado, tomato, onion, lettuce, and crema. Top and serve immediately while chicken stays crispy.
Notes
- Don’t skip pounding the chicken; uneven thickness causes uneven cooking and tough spots.
- Maintain oil temperature at 350°F for perfectly crispy coating without burning.
- Assemble sandwiches immediately after frying to prevent soggy breading.
- Store leftover fried chicken in refrigerator for up to 3 days.
- Toast the bolillo rolls lightly for extra texture and warmth.
- Double-bread for extra crispy coating that lasts longer under toppings.
Allergy Information: Gluten, Eggs
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g